A comforting Korean-inspired chicken stew with tender chicken, potatoes and zucchini simmered in a rich, spicy and slightly sweet gochujang sauce. The sauce is full of savoury umami flavour, while the potatoes soak up all those delicious spices.
Serve it with your favourite rice and finish with spring onions and sesame seeds for a simple, satisfying dinner.
Ingredients
For the Stew
- 600 g boneless, skinless chicken thighs
- 300 g potatoes, about 2 medium potatoes
- 200 g zucchini, about 1 small zucchini
- 150 g onion, about 1 medium onion
- 3 garlic cloves
- 15 g fresh ginger
- 30 g gochujang, about 2 tablespoons
- 15 ml soy sauce, 1 tablespoon
- 7 g honey, 1 teaspoon
- 700 ml chicken stock
- 1 tablespoon cooking oil
- 1 teaspoon sesame oil
- 2 spring onions
- 1 teaspoon sesame seeds
For Thickening
- 1 teaspoon potato starch
- 2 tablespoons cold water
To Serve
- 250–300 g dry rice of your choice
Optional: ½ teaspoon gochugaru if you like your stew extra spicy.
How to Make Gochujang Chicken Stew
1. Prepare the Ingredients
Cut the chicken thighs into fairly large bite-sized pieces.
Peel the potatoes and cut them into medium-sized cubes.
Slice the onion into thin strips and cut the zucchini into half-moons.
Finely chop the garlic and grate the fresh ginger.
2. Brown the Chicken
Heat 1 tablespoon of cooking oil in a large pot over medium-high heat.
Add the chicken and cook for about 4–5 minutes, turning and stirring occasionally, until the pieces are lightly browned.
The chicken does not need to be completely cooked at this stage.
3. Add the Aromatics
Add the sliced onion, chopped garlic and grated ginger.
Cook for about 2 minutes, stirring regularly, until fragrant.
4. Add the Gochujang
Add:
- 30 g gochujang
- 15 ml soy sauce
- 7 g honey
Stir well so the gochujang mixture coats the chicken and vegetables.
Cook for another 1 minute.
5. Add the Stock and Potatoes
Pour in 700 ml chicken stock.
Add the potatoes and bring everything to a boil.
Reduce the heat, cover the pot and simmer for about 12–15 minutes.
6. Add the Zucchini
Add the sliced zucchini.
Cover the pot again and cook for another 8–10 minutes, until the potatoes and chicken are tender.
7. Thicken the Stew
In a small bowl, mix:
1 teaspoon potato starch + 2 tablespoons cold water.
Remove the lid and slowly pour the starch mixture into the stew while stirring continuously.
Cook for another 1–2 minutes, until the sauce thickens.
If you prefer a thicker sauce, you can add another ½ teaspoon potato starch, mixed with a little cold water first.
8. Finish the Stew
Turn off the heat and stir in 1 teaspoon sesame oil.
Taste and adjust the seasoning if needed. You can add a little more soy sauce if you prefer a saltier flavour.
Rice
Cook the rice according to the package instructions.
Use whichever rice you like best — basmati, jasmine, long-grain or another variety. There is no need to season the rice; the gochujang sauce provides plenty of flavour.
How to Serve
Place a portion of cooked rice into each bowl.
Add the chicken, potatoes and zucchini, then spoon plenty of the thick gochujang sauce over everything.
Finish with chopped spring onions and a sprinkle of sesame seeds.
Serve with a spoon and chopsticks.
The combination is spicy, slightly sweet, savoury and full of umami, while the potatoes soak up the sauce beautifully.
Recipe Tips
- Chicken thighs work best because they stay tender and juicy during simmering.
- Cut the potatoes into similar-sized pieces so they cook evenly.
- Don’t add the zucchini at the beginning. Adding it later keeps it from becoming too soft.
- Gochujang varies in strength between brands, so adjust the amount of gochugaru according to your taste.
- If the stew becomes too thick, add a small splash of chicken stock.
- If it is too thin, use a little more potato starch mixed with cold water.
- Let the stew sit for a few minutes before serving. The sauce will thicken slightly as it stands.
- Use your favourite type of rice. Basmati is a great choice, but there is no need to use a specific variety.
Storage
Allow the stew to cool and store it in an airtight container in the refrigerator.
It is best eaten within 3 days.
Store the rice separately if possible and reheat both thoroughly before serving.
If the sauce becomes very thick after refrigeration, add a small splash of chicken stock or water while reheating.
Freezing
The chicken stew can be frozen, although the zucchini may become softer after thawing.
For the best texture, freeze the stew without the rice.
Allow it to cool completely before transferring it to freezer-safe containers.
Thaw overnight in the refrigerator and reheat gently on the stovetop.
Prepare fresh rice when serving.
Frequently Asked Questions
What is gochujang?
Gochujang is a Korean fermented red chilli paste with a distinctive spicy, savoury and slightly sweet flavour. It is what gives this stew its characteristic taste.
Is this stew very spicy?
It has a noticeable spicy kick from the gochujang, but the heat can be adjusted. If you prefer a milder version, use a little less gochujang and leave out the optional gochugaru.
Can I use chicken breast instead of chicken thighs?
Yes. Chicken breast can be used, but it is leaner and can become dry more easily. If using chicken breast, avoid overcooking it.
What type of rice should I serve with this stew?
Use whichever rice you like best. Basmati, jasmine and long-grain rice all work well with the rich gochujang sauce.
Can I use another vegetable instead of zucchini?
Yes. Zucchini can be replaced with another vegetable, although the cooking time may need to be adjusted depending on what you use.
Can I make the stew thicker?
Yes. The recipe already includes potato starch for thickening. If you want an even thicker sauce, add another ½ teaspoon of potato starch mixed with cold water.
Can I make it less spicy?
Yes. Reduce the amount of gochujang and omit the optional gochugaru. Keep in mind that reducing gochujang will also reduce some of the stew’s characteristic flavour.
What should I serve with Gochujang Chicken Stew?
Serve it with your favourite rice, then top with spring onions and sesame seeds. A spoon and chopsticks make it especially easy to enjoy.
Why You’ll Love This Recipe
This Gochujang Chicken Stew is one of those meals where the sauce does most of the work.
The chicken becomes tender, the potatoes absorb the spicy and savoury flavours, and the zucchini adds a little freshness. Served with rice, it becomes a warm and comforting bowl full of flavour.
And the best part? Everything cooks in one pot.
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